Laghman (), also spelled lagman, is a dish of meat, vegetables and pulled noodles from Uyghur cuisine. In Chinese, the noodle is known as latiaozi () or banmian ().
Laghman is likely a loanword from the Chinese lamian and appears to be an adaptation of Northern Chinese noodle dishes, although its taste and preparation are distinctly Uyghur.
It is well-known in Kazakhstan and Kyrgyzstan, where it is considered a national dish of the local Uyghur and Dungan (Hui) ethnic minorities. It is also common in Russia, Uzbekistan, Tajikistan,Ершов Н. Пища // Таджики Каратегина и Дарваза. Вып.2, – Душанбе, 1970. Turkmenistan, northeastern Afghanistan (where chickpeas are added), and parts of northern Pakistan. Crimean Tatar cuisine also adopted lagman from Uzbek culture.
Cooking Laghman is prepared with meat (mainly lamb or beef), vegetables and pulled long noodles. The vegetables usually include bell peppers, celery, garlic, onions, and spices.
See also Cellophane noodles List of noodle dishes Lamian Lo mein Ramen
References